Here’s a great recipe to try this grilling season.
These Southwest Chicken Tenders take main stage in the Southwest Chicken and Bacon Wraps. We’ve learned, though, that they are delicious on their own in the Cobb Salad or on a chicken sandwich like the Gourmet Grilled Chicken Sandwich.
As a mom of three younger kids, what I love about this marinade is that it’s so very flavorful but not too spicy. They are a home run with all ages.
Be sure to make two batches of these chicken tenders and freeze one for another grilling day. Enjoy!Print
This southwest marinade is sure to please all the eaters in your house. It is full of flavor, but not spicy. Once you try this, it will for sure find its way in to your regular meal rotation.
- 2/3 cup avocado oil or olive oil
- 2/3 cup apple cider or white vinegar (Gluten-Free: Make sure your vinegar is gluten-free.)
- 2 tablespoons chopped fresh cilantro or parsley
- 4 teaspoons chili powder
- 4 teaspoons garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1 teaspoon black pepper, ground
- 3 pounds chicken tenders
Make It Now:
- Combine all ingredients except the chicken tenders in a large zip top bag and shake. Add chicken tenders and shake again. (Freezing instructions begin here.)
- Place bag in a dish and set in the refrigerator. Let chicken marinate for 2 and up to 24 hours, occasionally turning the bag to evenly distribute the marinade.
- Grill chicken tenders over medium-high heat for about 4 minutes per side. Chicken is done when you cut into it and there is no more pink. Do not overcook.
Freeze For Later: Follow Step 1. Seal and freeze.
Prepare From Frozen: Thaw using one of these safe thawing methods.